Onion Soup
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A classic onion soup appetizer, ideal for winter, made with onions and cheese grated on top of the seasoning
16 January, 2013
Cuisine
Dietary Consideration
Season & Occasion
serves for
4
total time
1
HR
0
MIN
ingredients
Scallion
100 g, finely sliced
Butter
100 g
Vegetable stock
1 L
Nutmeg
1 tbsp, white wine
Thyme
1 pinch
Caraway
25 g, ground
Cheese
50 g, gruyere, grated
Baguette
8 slices
Pepper
freshly milled
Preparation
Peel the onions and finely slice. Heat the butter in a large sauce pot and fry the onions until soft. Pour in the vegetable broth and the wine and season with nutmeg, thyme and ground caraway.
Bring to a boil, then simmer for 25 - 30 minutes. Toast the slices of baguette and rub a peeled garlic clove over the top of the baguette, then use a garlic press to crush the rest of the garlic into the soup.
Season the soup with salt and pepper and spoon into 4 ovenproof bowls. Arrange the baguette slices on top of the soup, sprinkle grated cheese over the top and place for a few minutes under a broiler until the cheese has melted.
Sprinkle with freshly ground black pepper and serve.
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